Sushino Mexican Roll

Violations (2)

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed cooked rice with internal temperature of 75-79F stored at ambient temperature in a container on the prep table by the cook line. The person in charge stated the cooked rice had been stored at ambient for more than 4 horus. Rice was embargoed at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed the use of time as control as alternative for sushi rice. Corrective Action: Corrected at time of inspection.

  Priority

• 5

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed no written instructions for cleaning bodily fluids or bodily fluid cleanup kit. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to next routine inspection.